McCrimmon's Scottish Shortbread
     (Recipe passed down generation-to generation)
              (Recipe for 10"x15" pan)

Cream 3/4 cup sugar with 3/4 lb. Butter (soft but not
  melted).

Stir in 3 cups unsifted flour.  This produces a stiff
  dough, usually requiring hand kneading for the last
  half cup of flour.

Spread flat in shallow pan.  Bake 35-45 minutes at 300
  degree temperature.  Cut into 1-1/2" squares while hot.